Recipe by Kathy(
I found this recipe in a magazine several years ago and finally made it last month. It is a very pretty gingerbread cake that tastes delicious.
Top Review by Lucky in Bayview
Loved this! It's not only delicious, but beautiful. I thought the cake would dense but it had the consistency of sponge cake, nice and light. I loved the fresh zing of the ginger pear combo and it wasn't overly sweet.I baked it in a black cake pan lined with parchment paper and took it out at 30 mins. Perfect! Thanks for posting the keeper.
- 1 lb pear
- 2 tablespoons fresh ginger, peeled, grated, divided
- 1 tablespoon lemon juice
- cooking spray
- 2 tablespoons sugar
- 1⁄2 cup brown sugar
- 1⁄4 cup butter, softened
- 1 large egg
- 1⁄2 cup low-fat buttermilk
- 1⁄4 cup molasses
- 1 cup flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon dry mustard
- 1⁄4 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1 teaspoon powdered sugar
- mint leaf (optional)
- raspberries (optional)
Directions See How It's Made
- Heat oven to 350 F Peel, core, and slice pears lengthwise into 1/4" slices.
- Combine 1 Tbls ginger, lemon juice, and pear slices.
- Coat a 9" x 2" round cake pan with cooking spray; sprinkle with granulated sugar.
- Arrange pears in bottom of pan in a circular pattern.
- Combine brown sugar and butter in a large mixer bowl; beat at medium speed until well blended.
- Beat in egg.
- Add buttermilk, molasses, and 1 Tbls ginger; beat until well blended.
- Combine flour and remaining ingredients EXCEPT powdered sugar.
- Add flour mixture to batter; stir until well blended.
- Pour over pears.
- Bake 40 minutes or until cake springs back when touched lightly in center.
- Cool in pan 20 minutes on wire rack.
- Sprinkle a serving plate with powdered sugar.
- Invert cake onto serving plate.
- When completely cool, garnish with mint leaves and raspberries.